Cranberry-Orange Relish
Updated Oct. 24, 2025
- Total Time
- 5 minutes
- Rating
- Comments
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Ingredients
- 1bag fresh cranberries
- 1whole navel orange, skin included, washed and cut into chunks
- ½cup shelled pecans
- ⅓cup mild honey, such as clover
Nutritional analysis per serving (8 servings)
94 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 1 gram polyunsaturated fat; 15 grams carbohydrates; 1 gram dietary fiber; 13 grams sugars; 1 gram protein; 1 milligram sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place all the ingredients in a food processor and pulse, then blend until you have a uniform, very finely chopped mixture with a crunchy texture. Chill until ready to serve.
- This is best made before Thanksgiving Day; it tastes even better after the flavors combine.
Private Notes
Comments
I've been making a variation of this cranberry relish for years. To 1 bag of cranberries I add 1/2 unpeeled orange, 1/2 apple, 1/2 pear, chopped dates and some ginger. Sweeten to taste with whatever sweetener you like - honey, maple syrup, etc. This keeps for a long time, refrigerated.
Use just the outer zest and inner pulpy section part of the orange. Leave out the white pithy part. Makes a much less bitter relish.
I make this without the pecans but with a healthy pour of cointreau, mixed into the relish at least a day before serving so it is well absorbed. Delicious!
This could have been a disaster but it turned out great. I heated the heavy cream until it bubbled around the edges. Then poured it into the broken bits of bittersweet (70%) chocolate. It didn't melt completely so I poured the mixture back into the warm saucepan and then it melted all the way. Stored the concoction in an uncovered bowl in the fridge overnight. Recipe said 1-2 hours until cool but I left it 24 hours. Next day I tried scooping out pieces with a melon baller but it was very hard and wouldn’t scoop. I used a knife instead, breaking off enough chocolate bits to make each truffle weigh 22g, crushed the bits with a steel fork to break it up and make it more malleable. Wearing surgical gloves, I hand-rolled each one into round-ish blobs and set them on parchment paper on a granite counter. The “truffles” broke as I rolled them so I had to be less exacting about their roundness, resulting in ‘reindeer turds’. Yucky looking. Now desperate to salvage the situation, I spread a layer of Dutch cocoa powder on the parchment paper and, one at the time, wearing gloves, I rolled each turd in the cocoa powder, leaning into the counter until each was nice and round. Voila! Perfect orbs of delicious chocolate truffles. advice? Remove saucepan of hot cream from the stove, add chocolate, stir & it will melt. cool mixture in fridge 1-2 hours, not 24! wear gloves Rolling twice: the rough roll, then the final roll on a hard surface of cocoa.
I can't stop eating this. I've made it several times now. Reduced pecans to 1/3 cup (only because I misremembered but it works well and fewer calories) and 1/4 cup turbinado sugar (because that's what I had). Frozen cranberries don't change it all that much; it might just get juicier faster than fresh cranberries. It's so good that I might use another half an orange and reduce the sugar further to get as much nutrition out of it as I can. No lie: It's gone within 24 hours. Make it!
This was dope. I zested the orange and then peeled it, using only the zest and the fruit. It made for a delightful relish, not to sweet. Could have eaten it all with a spoon.